Savory, sweet and creamy Roasted Sweet Potato Hummus is a perfect Autumn dip! It is super flavourful, nutritious and one of the best appetizers your family and friends will love!
Love Autumn for it’s variety of flavourful hearty vegetables and sweet potatoes is at the top of the list as one of my favourites!
This sweet potato is one of many superfoods. It is nutrient-rich, high in antioxidants, vitamins, minerals and fiber. When combine with chickpeas, you have a protein-packed appetizer that is rich in many vitamins and minerals.
I added my all time favourite Hungarian sweet paprika for its richness pleasant sweet flavour, along with the warm cumin spice. Lemon juice brings all the flavours together to create an absolute delicious and delightful hummus dip!!
INGREDIENTS & TIPS
- Sweet potato: love the natural sweetness in this amazing root vegetable and I use 2 small sweet potatoes or 1 medium-large sweet potato for this recipe
- Olive oil: I like to use a good quality extra virgin olive oil
- Chickpeas: canned chickpeas is convenient and works well for this hummus recipe or soak uncooked chickpeas overnight
- Spices: sweet paprika and cumin are warm sweet spices
- Tahini: find a good quality as it gives a pleasant nutty flavour
- Lemon juice: is just the right amount of acidity to enhance the flavours
- Seasonings: sea salt and pepper
- Topping options: pomegrante arils, pepitas, currant tomatoes and/or feta
INSTRUCTIONS
Preheat oven to 400℉ or 204℃. Line a baking sheet with parchment paper.
Toss sweet potato cubes with olive oil, salt and pepper. Place on baking sheet and bake until soft and tender, about 20 minutes. Set aside to cool.
Drain chickpeas and rub the chickpeas with your hands to remove the skin. Place all of the ingredients into a food processor or blender. Blend until smooth and creamy, add a few drops of water until you reach the desired consistency. Taste and adjust seasoning if necessary.
Spread hummus in a serving bowl, top with pomegranate arils, pepitas, currant tomatoes or feta. Serve with pita chips, crusty bread or pita bread.
Toppings can vary to personal preference and who or when you are serving this dip. I really liked the choices of toppings I added and currant tomatoes are not very common but you can substitute with cherry tomatoes.
SERVING IDEAS
PITA CHIPS: goes really well with Sweet Potato Hummus dip. You can make your own by toasting them in a toaster.
PITA BREAD: is traditional way to serve with hummus
VEGGIES: is a favourite for many, anything from carrots, celery, cucumber, radishes or experiment with different veggies and flavours
CHIPS OR CRACKERS: anything from wheat crackers to veggies crackers
SANDWICHES OR WRAPS: are such a flavourite to add this delicious sweet potato hummus
STORING AND FREEZER
Store in an airtight container for up to 4 days in the refrigerator. Yes, absolutely you can freeze hummus any where from 2-4 months. For best results is 2 months.
IF YOU TRIED THIS RECIPE…..DON’T FORGET TO RATE THIS RECIPE AND LEAVE A COMMENT. Thank you, Rose 🙂
Roasted Sweet Potato Hummus
Ingredients
Equipment
Method
- Preheat oven to 400℉ or 204℃. Line a baking sheet with parchment paper.
- Toss sweet potato cubes with olive oil, salt and pepper. Place on baking sheet and bake until soft and tender, about 20 minutes.
- Drain chickpeas and rub the chickpeas with your hands to remove the skin. Place all of the ingredients into a food processor or blender. Blend until smooth and creamy, add a few drops of water until you reach the desired consistency. Taste and adjust seasoning if necessary.
- Spread hummus in a serving bowl, top with pomegranate arils, pumpkin seeds, currant tomatoes or feta. Serve with pita chips, crusty bread or pita bread.